The Art of Decadent Chocolate Orange Ice Cream Perfection

Perfect Custard Base Mastery

Master the technique of creating silky smooth custard base without curdling for professional results.

Chocolate Melting Excellence

Learn the skill of perfectly incorporating chocolate into hot custard for smooth, lump-free texture.

Orange Flavor Balance Creation

Perfect the method of balancing bright citrus with rich chocolate for complex flavor harmony.

Ganache Swirl Technique

Master the art of creating beautiful marbled patterns with chocolate ganache throughout ice cream.

Show-Stopping Presentation

Learn elegant scooping and garnishing techniques for restaurant-quality dessert presentation.

Professional Glacé Master Tips for Perfect Chocolate Orange Ice Cream

Custard Technique: Cook custard slowly and strain immediately to achieve silky smooth texture without lumps.

Chocolate Quality: Use high-quality chocolate for best flavor - 70% cocoa content provides perfect balance.

Orange Zest: Only zest the orange part - white pith adds bitter flavors to the ice cream.

Tempering: Add hot cream slowly to eggs while whisking to prevent scrambling and curdling.

Churning: Don't over-churn - stop when ice cream reaches soft-serve consistency for best texture.

Storage: Press plastic wrap directly on surface before freezing to prevent ice crystals forming.

Decadent Chocolate Orange Ice Cream - The Ultimate Citrus Chocolate Bliss with Velvety Smooth Perfection

Name: Decadent Chocolate Orange Ice Cream - The Ultimate Citrus Chocolate Bliss with Velvety Smooth Perfection
Prep time: 30 min
Cook time: 15 min
Total time: 6 h 45 min
Yield: 8-10 servings
Cuisine: French
Ingredients: For the Rich Chocolate Base:; 8 oz dark chocolate (70% cocoa), finely chopped; 4 oz milk chocolate, finely chopped; 1/4 cup Dutch-process cocoa powder; 3/4 cup granulated sugar; 1/4 cup brown sugar, packed; 1/4 teaspoon espresso powder; 1/4 teaspoon vanilla extract; Pinch of sea salt; For the Orange Custard Foundation:; 2 cups heavy cream; 1 cup whole milk; 6 large egg yolks; 1/2 cup granulated sugar; 2 tablespoons cornstarch; 1/4 teaspoon salt; For the Vibrant Orange Enhancement:; Zest of 3 large oranges, finely grated; 1/2 cup fresh orange juice; 2 tablespoons orange concentrate; 1 teaspoon orange extract; 1/4 teaspoon orange oil (optional for intense flavor); 2 tablespoons Grand Marnier or orange liqueur; For the Silky Chocolate Ganache Swirl:; 4 oz dark chocolate, chopped; 1/2 cup heavy cream; 2 tablespoons butter; 1 tablespoon orange zest; 1 tablespoon honey; Pinch of salt

An absolutely divine Decadent Chocolate Orange Ice Cream that combines the richest, most luxurious chocolate base with vibrant fresh orange zest, silky smooth custard foundation, and bursting citrus swirls. This show-stopping frozen dessert delivers pure indulgence with every spoonful, featuring velvety dark chocolate, bright orange essence, and irresistible creamy textures for the ultimate sophisticated dessert experience.

Prep Time

30 Minutes

Cook Time

15 Minutes

Total Time

6H45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Rich Chocolate Base:

8 oz dark chocolate (70% cocoa), finely chopped

4 oz milk chocolate, finely chopped

1/4 cup Dutch-process cocoa powder

3/4 cup granulated sugar

1/4 cup brown sugar, packed

1/4 teaspoon espresso powder

1/4 teaspoon vanilla extract

Pinch of sea salt

For the Orange Custard Foundation:

2 cups heavy cream

1 cup whole milk

6 large egg yolks

1/2 cup granulated sugar

2 tablespoons cornstarch

1/4 teaspoon salt

For the Vibrant Orange Enhancement:

Zest of 3 large oranges, finely grated

1/2 cup fresh orange juice

2 tablespoons orange concentrate

1 teaspoon orange extract

1/4 teaspoon orange oil (optional for intense flavor)

2 tablespoons Grand Marnier or orange liqueur

For the Silky Chocolate Ganache Swirl:

4 oz dark chocolate, chopped

1/2 cup heavy cream

2 tablespoons butter

1 tablespoon orange zest

1 tablespoon honey

Pinch of salt

For the Candied Orange Pieces:

2 large oranges, peeled and segmented

1/2 cup granulated sugar

1/4 cup water

1 tablespoon lemon juice

For the Chocolate Orange Chunks:

6 oz dark chocolate, roughly chopped

2 tablespoons candied orange peel, diced

1/4 cup toasted hazelnuts, chopped (optional)

For the Finishing Touches:

Whipped cream for serving

Extra orange zest for garnish

Chocolate shavings

Fresh orange segments

Mint leaves for color contrast

For Special Equipment:

Ice cream maker

Fine mesh strainer

Candy thermometer

Microplane zester

For Serving Enhancement:

Chocolate sauce drizzle

Orange coulis

Crispy waffle cones

Instructions

Begin by zesting oranges using microplane, avoiding white pith for pure citrus flavor.

In heavy saucepan, combine heavy cream, milk, and half the sugar over medium heat.

Add orange zest to cream mixture and bring to gentle simmer, stirring occasionally.

Meanwhile, whisk egg yolks with remaining sugar until pale and thick ribbons form.

Whisk cornstarch and salt into egg yolk mixture until completely smooth.

Slowly temper hot cream into egg yolks, whisking constantly to prevent curdling.

Return mixture to saucepan and cook over medium-low heat, stirring constantly.

Cook custard until it coats spoon and reaches 170°F on candy thermometer.

Remove from heat and immediately strain through fine mesh strainer into clean bowl.

Add chopped chocolates to hot custard, whisking until completely melted and smooth.

Stir in cocoa powder, espresso powder, vanilla, and pinch of salt until incorporated.

Add orange juice, concentrate, extract, and liqueur for vibrant citrus flavor.

Cover custard with plastic wrap directly touching surface to prevent skin forming.

Refrigerate chocolate orange base for at least 4 hours or overnight until completely chilled.

For ganache swirl, heat cream in small saucepan until just simmering.

Pour hot cream over chopped chocolate and let sit 2 minutes without stirring.

Whisk ganache until smooth, then stir in butter, orange zest, honey, and salt.

Let ganache cool to room temperature, then refrigerate until thickened but still swirls.

For candied orange, combine sugar, water, and lemon juice in small saucepan.

Add orange segments and simmer gently until translucent and syrupy, about 15 minutes.

Drain candied orange pieces and let cool completely on parchment paper.

Churn chilled chocolate orange base in ice cream maker according to manufacturer's instructions.

During last 5 minutes of churning, add chocolate chunks and candied orange pieces.

Transfer churned ice cream to freezer-safe container in alternating layers with ganache.

Use knife to create beautiful marbled swirl patterns throughout the ice cream.

Cover tightly and freeze for at least 4 hours until firm and scoopable.

Serve in chilled bowls with chocolate shavings, orange zest, and fresh orange segments.

Decadent Chocolate Orange Ice Cream - The Ultimate Citrus Chocolate Bliss with Velvety Smooth Perfection

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Decadent Chocolate Orange Ice Cream Perfection

Decadent Chocolate Orange Ice Cream - The Ultimate Citrus Chocolate Bliss with Velvety Smooth Perfection

Ingredients

Instructions